Until today. Yep, this week we are starting out right with these Classic Vegan Chocolate Chip Cookies.

A few reasons I am a HUGE fan of this Chocolate Chip Cookie recipe:

They are soft and chewy with a lightly crisp outside and melt-in-your-mouth chocolate in every bite.

They are super easy to make – can be thrown together in one bowl and just about 5 minutes.

They use no strange, hard-to-pronounce vegan ingredients or weird egg replacers.

In addition, there is no palm oil or margarine of any kind in this recipe.

These cookies are 100% organic (that’s right!!)

Pretty sweet deal, huh?

How to make perfect vegan Chocolate Chip Cookies:

Because I wanted to make a cookie that was free of margarine and palm oil (a controversial ingredient among vegans), I decided to go with coconut oil. For that reason, the method for making this cookies varies slightly from traditional.

Step one – Mix together your wet ingredients.

Start by combining your melted coconut oil and sugars. In a large bowl whisk together the oil and sugars until the sugars begin to dissolve and you have a smooth consistency. At that point, add the applesauce and vanilla extract and mix to combine.

Step two – Combine the dry ingredients.

Mix together your flour and baking soda. Once the baking soda is well incorporated, sift your dry into your oil/sugar mixture. With a wooden spoon, mix them together until a thick dough forms. Do not over-mix.

Now it’s time for the best part – fold in those chocolate chips!

A quick word on vegan chocolate chips.

I get a lot of questions on how/where to find vegan chocolate chips. Trader Joes, Whole Foods, and Target all have their own line of vegan chocolate chips but if you aren’t near any of them and your local grocery store doesn’t carry their own brands, here are a few to look out online.

Step three – Bake the cookies

Baking the cookies just right is essential for getting that perfect chocolate chip cookie – a delicate crispy edge with a delightfully chewy center. In order to get the perfect chocolate chip cookie texture texture here are my tips.

Tips for baking the perfect chocolate cookies.

Use parchment paper or a silicon baking mat. Placing these between the baking sheet and your cookies will not only prevent sticking, but it will also encourage the cookies to bake faster on the outside giving you that soft and chewy middle.

Bake cookies at a slightly higher temperature than normal (375 F). This also will encourage the edges to bake faster creating a light shell around all that chewiness.

Bake for less time. I always recommend taking your cookies out when they are slightly underdone. Cookies will continue to bake on the baking sheet as they cool. You can tell cookies are done when they are slightly brown and flattened but still have a bit of wobble.

Remove from oven and let the cookies cool at least 5 minutes on the cookie tray before transferring them to a wire cooling rack. This is the final touch in creating that perfect chewy texture.

Serving and Storing Chocolate Chip Cookies

These cookies can be served immediately or you can first let them cool completely. Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.

Pro tip: You can also store the dough in the freezer for fresh baked cookies every day! To do this, roll the cookie dough into balls and place them on a baking sheet in the freezer. Let the cookie balls freeze completely, at least 2 hours, before transferring them into a large ziplock bag to be stored for up to 2 months. This way you can pull out a couple cookies at a time to bake as you please!

Are you ready to make the perfect vegan chocolate chip cookie? Let’s take a look at the recipe below!

Reader Interactions

Comments

these are DELICIOUS! Excellent cookie recipe. I am still learning to cook vegan and am super intimidated by baking, with all the weird ingredients in most recipes, but none of that in this one, and they turned out perfect. I have to limit sat fat for dietary reasons (following OMS diet) so I used grapeseed oil instead of coconut oil and they still came out great. Thank you!

Holy Chocolate Chip-Oly! These are incredible! Gourmet? Oh yes, I’d say so. This is the first chocolate chip recipe I’ve come across that came out so perfect! Texture, taste, simple and descriptive recipe. All 5 stars! Thank you so much!

These turned out really well. Make sure you use two and one fourth cups. The dough seemed a little too soft, so I chilled it in the freezer until it set up. Don’t worry about your dough being to cold or hard. When I wished at a restaurant we would put frozen cookie dough straight into the oven. They turned out perfect. Tastes just like non-vegan cookies.

Wow, I recently decided to be vegan and on the list of things I would miss eating was homemade chocolate chip cookies. These are just as good, if not better! Thank you so much for sharing and creating such a delicious recipe.

I just made these for my family because my son is allergic to dairy and egg. They are AMAZING! I have missed good chocolate chip cookies so much. Do you know if I could freeze the dough then bake? I used to do this all the time with a regular cookie recipe but unsure if would work with these.

These look 100% heavenly!! I have been craving chocolate chip cookies lately, so we will definitely have to make this. And I love how you use coconut oil rather than vegan butter – coconut oil rocks! 🙂

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